Origin: Mangshi County of Dehong (Yunnan)
Varietal: Camellia Assamica Dehongensis
Picking: Bud and top leaf
Know your tea: Very similar to our Wild Tree Moonlight Ye Sheng Cha, this Yue Guang Bai is also a purple varietal but has the slightest differences in the tasting notes. The tea grows wild and is only harvested in March. The tea is processed by brief wilting before being put into a long wind tunnel tube, where the action of air movement gradually halts the oxidation of the tea. There is a lot of complexity in the liqueur, with notes of fruit, flowers, sugarcane, and a trace of subtle bitterness that fades quickly. With a few months of aging, the bitterness will transform into fruity, muscatel sweetness with a long finish.
Ingredients: 100% pure tea
Tasting Notes: Grape candy, woody, lilies.
Liqueur Body: yellow, thick, and soupy. A more full-bodied, slightly floral, muscatel white tea with a long finish.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Use 2 grams of leaves per 120ml of water between 85-88 degrees. Time 3 mins for the first infusion and reinfuse the same leaves 2-3 times, for 2 minutes each time.
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.